A straight-forward and traditional recipe for a delicious Christmas starter
Ingredients
For the sauce:
- 4 level tablespoons mayonnaise
- 1 tablespoon tomato ketchup
- Finely zested rind 1 lemon
- Dash of Tabasco sauce
- Salt and ground black pepper
For the prawns:
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 2 avocados, stoned, peeled and sliced
- 300g packet of cooked and peeled king prawns
WEIGHT CONVERTER
Method
- To make the sauce: Mix together the mayonnaise, ketchup, lemon rind and Tabasco sauce with the seasoning.
- Pour lemon juice into a bowl and mix in olive oil and dill, then add avocado and stir to coat in the dressing. Stir in prawns
- To serve: Spoon some of the prawn and avocado mixture on to each plate, arrange a few lambs’ lettuce leaves on top, and then spoon on some of the sauce
- Garnish with lemon slices and sprigs of dill, and then grind black pepper over the top
- Serve immediately
Top Tip for making Prawn and avocado salad
Not suitable for freezing.Prepare ahead: The sauce can be made aday in advance and kept in a covered bowl in the fridge. The prawn and avocado mixture can be made 2-3 hours ahead and kept in a covered bowl in the fridge.
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